Ingredients: sticky rice, mung beans, cooking oil (or chicken fat), salt, coconut milk (optional).
Prepare:
Soak green beans in hot water for about 90 minutes to soften quickly.
Soak sticky rice in cold water for about 1 hour and remove, drain.
Sticky rice:
First, boil water, add rice and cook for 30 seconds.
Next, pour the boiled rice into a basket to drain. Rinse the rice once with cold water.
Mix the soaked mung beans with the rice. Mix 1-2 tablespoons of cooking oil (or chicken fat), a little coconut milk, and a little salt into the rice and beans. The cooking oil and coconut milk help the sticky rice grains to be soft and fluffy.
Tap the basket to remove excess water before putting the rice in the steamer.
Line a cloth under the steamer. Put the rice in another cloth and tie it. Cover with another cloth on top.
Steam sticky rice for 25 minutes. In the first 15 minutes, open the towel to stir the sticky rice, then tie it again and continue steaming for the remaining time.
Wishing you a batch of sticky and fragrant green bean sticky rice as you wish. Green bean sticky rice can be eaten with pork roll, fried eggs, fried onions, sesame salt or shredded chicken...
